Ingredients

The following ingredients have 4 Servings
  • 12 oz. tri-color rotini
  • 2 cups cherry tomatoes, halved (I LOVE cherry tomatoes so I include 2 cups, you may want less)
  • 1 cup summer sausage, julienned
  • 1 cup fresh mozzarella pearls
  • 1/2 cup Italian green olives (Castelvetrano)
  • 1/2 cup red onion, finely diced
  • 1/2 cup sliced peperoncini (optional)
  • 1/4 cup shredded Parmesan, freshly grated
  • 1 cup Italian dressing, or added to taste
  • Parsley/Basil for garnish

Instruction

  • Bring a large pot of salted water to boil and cook the rotini pasta until al dente. Typically, 7-9 minutes. Drain the pasta and be sure to rinse with cold water.
  • In a large bowl, combine the pasta with all the pasta salad ingredients. (Stir in the dressing last). You can serve right away, but I always love prepping this in advance, so the pasta salad has some time to sit in the fridge to really soak up all the flavors.
  • When ready to enjoy, garnish with fresh parsley or basil and serve cold.